Keto Chicken Teriyaki with Cauliflower Rice

Ingredients

• about 680 g Chicken Thighs
• 1/4 cup Soy Sauce (Tamari for Gluten-Free)
• 2 tbsp Erythritol or Monk Fruit Sweetener
• 1 tbsp Rice Vinegar
• 1 tsp Ginger (minced)
• 2 cloves Garlic (minced)
• 1/4 tsp Xanthan Gum
• 1 tsp Sesame Oil
• 4 cups Cauliflower Rice
• 2 tbsp Green Onions (sliced)
• 1 tsp Sesame Seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of chicken thighs into approximately 2.54 cm bite-sized pieces.
2. 2In a medium bowl, whisk together the 1/4 cup of Tamari, 2 tablespoons of erythritol or monk fruit sweetener, 1 tablespoon of rice vinegar, 1 teaspoon of minced ginger, 2 cloves of minced garlic, and 1/4 teaspoon of xanthan gum until the mixture is smooth and the xanthan gum is fully dissolved.
3. 3Heat the 1 teaspoon of sesame oil in a large skillet over medium-high heat (approximately 190.6-204.4°C / 190-205°C). Add the prepared about 680 g of chicken thigh pieces and cook for 6-8 minutes, turning occasionally, until the chicken is browned on all sides and cooked through to an internal temperature of 74°C.
4. 4Pour the whisked sauce over the cooked chicken in the skillet. Bring the sauce to a simmer and continue to cook for 3-5 minutes, stirring occasionally, until the sauce visibly thickens and coats the chicken pieces.
5. 5While the chicken simmers, prepare the 4 cups of cauliflower rice. Steam it in a microwave-safe bowl with a splash of water, covered, for 3-4 minutes, or steam in a pot over medium heat for 5-7 minutes, until the cauliflower rice is tender.
6. 6Divide the cooked chicken teriyaki among four plates, serving it over the prepared 4 cups of cauliflower rice. Garnish each serving with the 2 tablespoons of sliced green onions and the 1 teaspoon of sesame seeds.

Substitutions

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